Fettuccine with Roasted Mushrooms and Shaved Parmesan

Ingredients

• 1 package Cappello's Fettuccine
• For the roasted mushrooms:
• 16 ounces cremini mushrooms, cleaned & thinly sliced
• 5 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• 2 tablespoons Worcestershire sauce
• 2 large cloves garlic, minced
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• For Finishing:
• 1/4 cup Parmesan, shaved
• Flake salt, for finishing

Instructions

• Preheat the oven to 400 F.
• In a medium mixing bowl add the mushrooms, 3 tablespoons olive oil, vinegar, Worcestershire sauce, garlic, salt and pepper. Toss to coat and arrange in a single layer on a parchment lined baking sheet.
• Roast until mushrooms are cooked through and slightly crisp along the edges, 20-25 minutes.
• While the mushrooms cook, add 1 package of fettuccine to 3-4 quarts of boiling water. Stir to separate strands.
• Fettuccine will cook al dente in approximately 90 seconds.
• Drain then toss cooked pasta with 2 tablespoons olive oil and roasted mushrooms.
• Divide among plates and top with shaved parmesan and flake salt.
• Serve immediately.

Kids Can Do

• Toss the fettuccine in oil
• Sprinkle the salt